plant-based

“Possible” Burgers

karenwpullen Main Dishes, Recipes, Sandwiches , , , ,

Everyone loves a burger, and veggie burgers are readily available these days. But they’re not always the healthiest item. The main ingredients in the Impossible Burger are water, soy protein concentrate, coconut oil, and sunflower oil. Fourteen grams of fat. Similarly, the popular Beyond Burger is made mostly of water, pea protein (a peas-mung bean-rice blend), expeller-pressed canola oil, refined coconut oil. Twenty grams of fat. They look, cook, and taste like a beef burger but neither contains any actual vegetables. Still, they are an appealing alternative to those who are transitioning to a plant-based way of eating.

I’ve tried many veggie burger recipes, and this is one that I like. It holds its burger-patty shape, it’s 100% whole foods no oil, and it tastes great!

veggie burger
Prep Time20 minutes
Cook Time24 minutes
Refrigeration Time1 hour
Total Time1 hour 40 minutes
Print Recipe

Dave’s “Possible” Burger

My favorite plant-based burger recipe. Makes 8; great for prep.
Course: Main Course
Cuisine: American
Keyword: burger, vegan
Servings: 12

Equipment

  • food processor

Ingredients

  • 2 tablespoon ground flax Dissolve in 1/4 cup water.
  • 2 cups cooked short-grain brown rice short-grain has extra starch
  • 2 cups rolled oats
  • 2 15-oz cans beans black or pinto, drained and rinsed.
  • 2 stalks celery chopped
  • 1/2 large onion chopped
  • 6 cremini mushrooms about 1/2 cup, chopped
  • 1/2 cup walnuts
  • 2 jalapeno peppers Remove seeds and membrane.
  • 2/3 cup ketchup, barbeque sauce, or tomato sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper

Instructions

  • Combine the ground flax with 1/4 cup water and set aside. This is a flax "egg."
  • Place 1 can of beans in a large bowl and mash with a fork, breaking them into pieces.
  • Add the oats and rice.
  • Put the other can of beans, the celery, onion, walnuts, mushrooms, and pepper into a food processor. Pulse until finely chopped. Add to the beans.
  • Stir in the flax egg.
  • Add the remaining seasonings and mix thoroughly.
  • Divide into 12 and form into patties.
  • On a baking sheet covered with parchment paper, bake at 375 for 12 minutes on each side. Or panfry for 7 minutes per side.
  • Store in fridge or freezer.

Notes

Who is Dave, you ask? I don’t remember where I got this recipe, but it’s a keeper!

Vegan Bolognese Sauce

karenwpullen Main Dishes, Pasta, Recipes, Sauces and dressings , , , ,
Prep Time15 minutes
Cook Time15 minutes
Print Recipe

Bolognese Sauce for Pasta

Wonderful, flavorful sauce for any kind of pasta.
Course: Main Course, Pasta, Sauces and dressings
Cuisine: Italian
Servings: 4

Equipment

  • food processor

Ingredients

  • 1 12-oz package pasta, any kind whole grain is best
  • 1 green bell pepper, chunked
  • 1 yellow bell pepper, chunked
  • 1 small zucchini, chunked
  • 4 oz cremini mushrooms, chunked
  • 2 carrots, peeled and chunked
  • 2 stalks celery, chunked
  • 1 large onion, chunked
  • 3 garlic cloves, smashed
  • 1/2 cup dry red wine
  • 2 tbsp tomato paste
  • 1 15-oz can tomato puree
  • 1/2 tsp fennel seeds
  • 1/4 tsp crushed red pepper flakes

Instructions

  • Add vegetables, peppers through garlic, (in small batches) to the food processor. Pulse until they are minced but still chunky.
  • Heat a large pot over medium heat. Add the vegetables, stir, and cook until all moisture is cooked out and vegetables begin to brown, about 10 minutes. Add tomato paste and wine. Simmer another 5 minutes.  Add tomato puree and spices, stir and heat through. Taste and adjust seasonings.
  • Cook the pasta per package directions.
  • Mound the pasta on plates and ladle on the sauce. Sprinkle with vegan parmesan.

Notes

Since the vegetables are minced in the food processor, they are all about the same size and will cook quickly.
Try not to omit the fennel seeds — event that little bit adds a lot of flavor!

Lentil Mushroom Shepherd’s Pie

karenwpullen Main Dishes, Recipes , , , , ,

A hearty, flavorful dish. About 20 minutes to prep, then into the oven for 15. Canned lentils mean a quick assembly.

shepherd's pie
Prep Time15 minutes
Cook Time20 minutes
Print Recipe

Lentil Mushroom Shepherd’s Pie

With potatoes, cabbage, and mushrooms, this is a great recipe for St. Patrick's Day.
Course: Main Course
Cuisine: American
Keyword: cabbage’, lentils, mushrooms, potatoes, St Patrick’s Day
Servings: 4 people

Ingredients

  • 4 large potatoes or 5 medium
  • 1/2 cup plant milk unsweetened
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 5 ounces cremini mushrooms
  • 1/4 whole cabbage, sliced thin
  • 1 15-oz can lentils do not drain
  • 2 tbsp red wine optional
  • 1 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1 tsp thyme
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch
  • 1 cup vegetable broth or water

Instructions

  • Preheat the oven to 400 degrees F.
  • Peel and dice the potatoes. Place in a large pot of salted water to cover. Bring to a boil, then simmer until soft, about 15 minutes.
  • Drain. Transfer to a bowl, add the plant milk, and mash with a fork, a mixer or a food processor — your choice. Set aside.
  • While the potatoes are cooking, sauté the onion for a few minutes until soft. Add the garlic, cabbage, and mushrooms, continue to sauté.
  • Add the lentils and their liquid, the wine, soy sauce, tomato paste, thyme, and pepper. Simmer for 5 minutes.
  • Dissolve the cornstarch in the cup of broth or water. Add to the lentils. Stir; it will thicken. Add water or broth if it gets too thick.
  • Lightly oil a 9 x 9 casserole dish. Pour in the lentil mixture, then cover the top with mashed potatoes.
  • Bake for 15 minutes. Let stand for 10 minutes before serving.

Notes

This is a great make-ahead recipe. Refrigerate or freeze before the baking step. 
Make it in little ramekins or pie plates for an elegant touch.